Chilli and Garlic Roasted Chicken

Best prepared in one of Kleenmaid’s ovens. Click here for more info

What you will need:

  • 1 size 16 organic, free-range chicken
  • 1 bulb garlic, skin left on, separated into cloves
  • 3 tablespoons Bitton Chilli Garlic Masala
  • 2 tbsp olive oil
  • Sea salt, to season
  • 1 large red onion, cut into quarters
  • 600 g root vegetables of your choice, peeled, cut into 5 cm chunks
  • 1 sprig each of thyme, rosemary, parsley, sage, leaves only

How to make it:

Preheat Kleenmaid oven to 200°C (390°F).

Rinse the chicken under cold water, pat dry with paper towels. Place all the garlic cloves into the cavity of the chicken. Rub 3 tablespoons of Bitton Chilli Garlic Masala over the skin of the chicken. Season well with sea salt.

Place the chicken into a large deep non-stick roasting dish and place the vegetables around it.  Drizzle with the olive oil and place into the pre heated Kleenmaid oven.

Cook for 55 minutes until the skin is crisp and the chicken is cooked.

You can test the ‘doneness’ by piercing a skewer or knife into the thigh. If the juices run clear, the chicken is cooked.

Remove the chicken, carve and serve, along with the vegetables and onion.

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